2 cans tomato sauce (6 lb. 7 oz. each)
2 cans water (use tomato sauce cans)
1 tsp. celery seed
1 tsp. marjoram flakes
1 tsp. ground marjoram
1 tsp. celery salt
1 tsp. white pepper
1 tsp. garlic salt
1 tsp. onion salt
1 tsp. dill weed
1 tsp. black pepper, coarse
1 tsp. tarragon
1 tsp. ground bay leaves
1 tsp. ground oregano
4 tsp. minced onions
4 tsp. oregano
4 tsp. Italian herb chives
2 tsp. sage flakes
2 tsp. ground sage
2 tsp. rubbed sage
2 tsp. garlic powder
2 tsp. onion powder
2 tsp. bay leaves
2 tsp. thyme
2 tsp. anise seed
2 tsp. sweet basil
2 tsp. rosemary
2 tsp. fennel seed
2 tsp. chervil
2 tsp. garlic flakes
2 tsp. cilantro
6 tsp. parsley
1/4-1/2 tsp. crushed red pepper

Combine ingredients in a large pot. Bring to a slow boil and simmer for 5-6 hours or more, stirring frequently. Sauce can be stored in containers and frozen until need. All ingredients are optional. Serve over spaghetti.